Sunday, February 1, 2015

We love fresh fruit just as it is but, sometimes it's even better if it's fermented in a little honey. There is so much wonderful fresh fruit available just now. Fermenting small jars-full is a fabulous solution for using up fruit that needs to be dealt with quickly before it goes off, or savouring the amazing flavours & goodness of some of the wonderful summer berries around.

All you need is a clean jar, then:
Add washed fruit...slice or dice larger pieces
Drizzle over a large tablespoon of liquid honey
(I adore Rewa Rewa honey from Arataki. It's only $10 a kilo, which I think is amazing value!)
Let the honey melt through the fruit.
Squeeze a little lemon juice over the top of peaches, apricots or nectarines to help stop the top layer going brown (although they still taste fine).
Pop on the lid & keep on the bench for about 3 days.
Invert the jar daily to let all the juices run through all the fruit & to release any pressure created by the fermentation process. Taste & sniff as you go & add more honey if required especially for tart plums etc.
Once fermented store in the fridge. It'll keep for weeks. I'll let you know how I get on after months.

Cherries, black raspberries (thanks to the marvellous Lesley!!), a few wine berries & some pineapple.

Apricots & strawberries.

The last lot of raspberries I made in to the most amazing jelly. The flavour was superb & gelatine is so good for you too. I will add to this post as I discover more about preserving & enhancing fruit through fermentation.

Katie's Kindred Cook Matt

..would be very happy to hear from you if you have any queries about the sourdough starter, bread making in general, making pasta, roasting coffee or almost anything else that you can think of..email him at upcycledvintage@gmail.comSpecial note: please check in with Matt first before using the pictures from this blog. Thanks so much : )